The fruit is harvested when a synergy of citrus flavours with acidity is evident as we are looking for a pure representation of the variety from this block. Fruit is machine-picked cold and tipped directly to press then drained and gently pressed with only the free-run juice used. The juice is then fined and settled to clarify before fermentation in stainless steel.  The wine then spends six months maturation on lees during autumn and winter, before being blended and blended and prepared for bottling in spring.

Product of King Valley, Victoria.

ABV: 12.3%

Size: 750ml